600kgraw, skinless chicken legs, thighs and drumsticks
3onions
2tspcinnamon
2tspcumin
2tspground coriander
2tsppaprika
4clovesof garlic
1.5cmpiece of ginger
150gdried figs
800mlchicken stock
400gcous cous
120gCalifornia Walnuts
30gbutter
2tbsprunny honey
Fresh parsley
Instructions
Brown the chicken in a pan by cooking on a high heat for 3-4 minutes per side. Remove from the pan.
Thinly slice the onions and cook in the same used pan for 3-4 minutes until sweated down.
Grate the ginger and garlic and add to the pan along with the spices. Mix well.
Add the chicken back to the pan. Cut the dried figs in half and mix in.
Pour the stock over, cover and let to cook for 80-90 minutes.
To make the caramelized California Walnuts, melt the butter in a pan and pour the honey over. When combined add the California Walnuts and cook for 3-4 minutes. Remove and allow to cool on a plate
Make the cous cous per packet instructions and divide onto plates. Top each plate with a few pieces of chicken and the sauce. Top with the caramelised California Walnuts and fresh parsley.